Wednesday, March 21, 2012

Roasted Cauliflower with Dates, Olives and Rosemary

If you aren't normally a fan of cauliflower or you only like cauliflower when it's covered in cheese, this is a recipe that I guarantee will convert you into a cauliflower lover. This recipe is awesome.  It's so simple yet different from any other cauliflower dish that I've had. I would have never thought to combine dates and olives with cauliflower but it's genius in my opinion. The salty and sweet combo plus the savory rosemary equals pure cauliflower perfection!

** For a picture, see my recipe for Parmesan-sage pork chops.

Roasted Cauliflower with Dates, Olives and Rosemary
** from Running with Tweezers

Serves 4
Prep/Cook Time: 25 minutes

1 medium head cauliflower, tough stems and leaves removed and cut into florets
2 T. olive oil
1 tsp black pepper
2 T. butter
10 dates, pits removed and roughly chopped
15 green olives, roughly chopped
3 sprigs fresh rosemary, leaves removed and roughly chopped
salt and pepper to taste

Preheat the oven to 375 F. In a large roasting pan, toss the cauliflower florets with the olive oil and ground black pepper. Roast the cauliflower for 20-25 minutes or until tender and slightly caramelized. 
About 2 minutes before you’re going to pull the cauliflower from the oven, heat the butter in a saucepan over medium heat. Allow to start to bubble and brown slightly. Toss in the chopped rosemary, dates and olives and saute until heated through. Remove the cauliflower from the oven and drizzle with the butter/date/olive. Season with salt and pepper as needed. 

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